Kale & Cashew Chips

There is something fabulous about making a great kale chip – full of flavour, crunch and melt-in-your-mouth type of goodness that may even convince you to grow some more! I like using the curly leafed kale but you can use any that you like!

Ingredients

one bunch of kale, washed, stems removed and torn into bite-sized pieces

1/2 cup of cashews

1/2 cup of nutritional yeast

macadamia oil

Method

Preheat oven to 150C

Line two trays with baking paper

Blitz the cashews and yeast in a food processor (or Thermomix) until its to your preferred consistency.

Place kale pieces in a big bowl pour in a few tablespoons of oil and cashew/yeast mix on top. Using your hands mix the kale to evenly coat the leaves. Place half on each baking tray and spread out into a single layer.

Bake for 10 min then swap the trays around. Bake for another 10-15min. Keep an eye on them, you want them to be crisp but not burnt. You can even leave them in the oven at the end as the oven cools to help them crisp up even more.

Eat them warm, or cool. They will last up to 5 days in an airtight container – though they never last that long at our place!